Double Chocolate Stout Dark Rye Bread

When I made my Wipeout IPA Whole Wheat Bread, I was surprised at how much flavor of the beer was retained in the bread. I thought I'd try a version with rye flour and a chocolate stout. It was delicious. I served it with a quince ratatouille.

12 oz chocolate stout
3 C dark rye flour
3 T baking powder
1/3 C organic granulated sugar

In a large bowl mix the dry ingredients. Slowly pour in the beer. Stir to mix. Batter will be very sticky. Pour batter into a buttered loaf pan. Bake in a preheated 350 degree oven for one hour.

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